Roasted Sweet Potato Kale Salad
This cozy and crisp salad features sweet, caramelized sweet potatoes paired with sturdy, lemony kale, quinoa, and a Dijon-maple dressing. It's perfect for any occasion, from weeknight dinners to potlucks.
Ingredients
For the salad
- 2 medium sweet potatoes — peeled and diced into 1-inch cubes
- 1–2 tablespoons olive oil (for roasting)
- 1 teaspoon kosher salt (for roasting)
- 1/2 teaspoon black pepper (for roasting)
- 2 bunches kale — washed, stems removed, leaves massaged and chopped Lacinato or curly kale can be used
- 1 cup cooked quinoa — cooled
- 1/2 cup golden raisins
- 1/2 cup chopped pecans (toasted if you like extra flavor) Can be replaced with walnuts or pumpkin seeds
- 1/4 cup diced red onion
- 1/4 cup crumbled goat cheese Can be swapped for feta or omitted for a dairy-free version
For the dressing
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
- 1/4 cup olive oil (for dressing)
- 1/2 teaspoon kosher salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss the diced sweet potatoes with olive oil, kosher salt, and black pepper. Spread in a single layer.
- Roast for 22–28 minutes, flipping once, until the edges are caramelized and the centers are tender. Remove and allow to cool slightly.
- While potatoes roast, whisk together Dijon, lemon juice, maple syrup, olive oil, kosher salt and black pepper until emulsified. Taste and adjust acidity or sweetness.
- Massages the kale: sprinkle a pinch of salt over chopped kale and rub the leaves for 1–2 minutes until they darken and soften.
Assembly
- In a large bowl combine kale, quinoa, raisins, pecans, and red onion. Toss gently.
- Add warm roasted sweet potatoes and crumbled goat cheese. Drizzle with dressing and toss to combine. Serve immediately or let rest for 10–15 minutes for flavors to meld.
Notes
This salad can be stored in an airtight container for up to 3 days if already dressed; undressed components last longer. Best served warm or at room temperature.